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Could higher minimum wages help casual dining?

This post is part of the On the Margin blog. Originally posted by Nation’s Restaurant News

Casual dining is still struggling, and that’s especially true for the bar-and-grill segment that dominated the sector for so long, as the 4.1-percent decline in same-store sales at Chili’s last quarter demonstrated.

Could higher minimum wages change [...]

Take the worry out of weekly food inventories

Most independent restaurants calculate their food cost only once a month, but virtually all of the major chains calculate theirs each week.

According to industry averages, chain restaurants ‑ before corporate expenses ‑ are two to three times as profitable as independent restaurants. While weekly food costing isn’t the entire reason for that [...]

7 steps to successful cardboard recycling

Many restaurant owners want to recycle but don’t know how or where to begin. Follow these 7 steps from the National Restaurant Association to get started.

Starting with a big, complex recycling program can be difficult for a several reasons:

Different cities and counties take different materials. Training staff can be time consuming. [...]

Does it pay to buy used equipment?

Buying used commercial foodservice equipment can save you a bundle in the short term. But is it a good investment? Tackle these 10 questions from the National Restaurant Association before deciding whether to buy new or used.

1. What are your equipment requirements? Start by determining your operation’s needs, recommends Joseph Carbonara, editor-in-chief [...]

September=National Food Safety Education Month

September is National Food Safety Education month. Though safe food practices should be top of mind for restaurant operators every day of the year, this month long campaign is meant to encourage operators to “demonstrate their dedication to food safety”.

This years campaign is titled, “Lessons Learned from the Health Inspection”, and is [...]